Cauliflower Pizza with Greek Yogurt Pesto & Grilled Veggies

This healthy Cauliflower pizza is topped with grilled vegetables and Greek Yogurt pesto for an easy, meatless meal that is low in carbs and high in protein! Grilling the crust keeps it from going soggy!

Prep Time20minutes

Cook Time1hour

Total Time1hour20minutes

Servings4

Calories331kcal

AuthorTaylor

Ingredients

For the cauliflower crust:

12CupsCauliflowercut into florets (about 2 medium heads or 3 lbs)

1Tbsp+ 1 tsp Garlicminced

1/2tspSalt

1tspItalian Seasoning

Pepper

1 1/3Cup+ 4 Tbsp Parmesan cheesegrated and divided (about 3.5 oz)

2Large egg whites

For the Greek yogurt basil sauce:

1/2CupPlainNon-fat Greek yogurt

1/2Cupfirmly packed Fresh basilroughly chopped

2tspGarlicminced

1TbspOlive oil

Salt/pepper to taste

For topping:

1Small zucchinisliced

3inchRoma Tomatoessliced 1/2 thick *

1/2TbspOlive oil

1/2CupParmesan Cheesegrated

Fresh basilfor garnish

Instructions

Preheat your oven to 400 degrees and line a pizza pan with parchment paper.

In a large food processor, process the cauliflower into it is fine, and the texture of rice. I did mine in 4 batches.

Place the cauliflower into a LARGE bowl and microwave for 7 minutes, stir, and microwave for an additional 7 minutes. Then, let the cauliflower stand until cool enough to handle, 10-15 minutes.

Dump the cauliflower into a thin kitchen towel ** (I did mine into two batches) and ring out ALL the excess moisture. Put some muscle into it and really get out as much as you can, as this is the key to a not-soggy crust.

Transfer the cauliflower back into a large bowl and add in the garlic, salt, Italian season, a pinch of pepper and 1 1/3 cups of the Parmesan. Stir until well combined and then add the egg whites, mixing until well combined.

Divide the cauliflower into 4 balls (about a heaping 1/2 cup each) and spread onto on the pizza pan, leaving a ridge for the crust.

Bake until golden brown, about 30 minutes.

While the pizza bakes, Combine the Greek yogurt, basil and garlic in a small food processor (mine is 3 cups) until smooth and creamy, scraping the sides down as necessary.

With the food processor on, stream in the olive oil until well mixed. Set aside.

Then, preheat your grill to medium-high heat.

Combine the sliced zucchini, tomato and olive oil in a small bowl and season with a pinch of salt and pepper. Grill until charred, about 2-3 minutes a side.*** Place onto a plate and set aside. Keep your grill on.

Once the pizza is cooked, remove them from the oven and preheat your broiler to high heat for 3 minutes. Take the remaining 4 Tbsp of cheese and sprinkle it onto the pizzas (1 Tbsp each) and broil for 2-3 minutes until golden brown and melted.

Spread some of the Greek yogurt sauce **** on each pizza and then top with the grilled veggies and sprinkle with remaining cheese.

Place the pizzas onto the grill just until the cheese melts, about 2-3 minutes.

DEVOUR immediately.

Recipe Notes

Keep your tomato pretty thick, as it's much easier to get off the BBQ that way, since they tend to stick*I find the thinner the towel, the more water you are able to squeeze out.*** If you have troubles getting the tomato off the grill, a fork will really help!**** You probably won't use all the sauce...but it makes a great veggie dip!